Filet Of Sole In Albarino Sauce

Heat half the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft.

Sprinkle the flour evenly over the onions and cook, stirring constantly, for 1 minute.

Slowly add the wine, broth, milk, lemon juice, salt, and pepper, while stirring. Cook, stirring constantly, until the sauce has thickened and is smooth.

Add the mushrooms and reduce the heat to low. Let cook, uncovered.

Dust the fish with flour and shake off any excess. Heat the remaining oil in a large skillet. Add the fish and cook on both sides until browned and cooked through, about 6-8 minutes depending on the thickness of the fillets. Remove to a serving platter.

In a small bowl, whisk together the egg yolks and cream. Add a small amount of the warm mushroom sauce to the yolk mixture and mix well. Then stir the egg yolk mixture into the skillet and stir until heated through. Pour the sauce over the fish and sprinkle with the parsley. Serve immediately.